Love my crusher, I condition my malt. It allows for easier draining during sparging for my system. I condition my malt at 2% water/weight. And then run it through the crusher 1 to 2 hrs after conditioning right before dough in.

I over-conditioned my first milling with my barley crusher, made a real mess of things. Just did my second batch last weekend, ran it through dry and I got 77% brewhouse eff. and something like 93% conversion eff.

Conditioning only seems worth it if you are going to crush much tighter than factory settings. Since the purpose of conditioning is to keep the husk intact while getting a very fine crush of the endosperm.